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08/01/2025

Lemon meringue pie

https://www.top10cake.com/2025/08/lemon-meringue-pie.html?m=1

Ingredients :
For the shortbread dough:
60 g of blond cane sugar
60 g almond powder. 160 g rice flour
1 egg + 2 yolks 100 g almond purée • 4 cl of rice milk
1 pinch of salt FOR THE LEMON CREAM: 4 organic lemons
1 tablespoon of arrowroot • 150 g blond sugar
3 eggs FOR THE MERINGUE: 2 egg whites 60 g blond cane sugar
Preheat the oven to 180 °C (th. 6).
Prepare the shortbread dough:
Mix the cane sugar, the almond powder, the rice flour
and the salt.
Add the egg and the yolks.
Dissolve the almond purée in the rice milk before adding it to the dough. Knead, until you obtain a well-homogeneous ball.
Spread the dough between two sheets of parchment paper. Carefully place the sheet of parchment paper on top and slide the other sheet with the dough into the pie pan. Prick it with a fork. Place a sheet of parchment paper and dried beans on top to prevent it from rising when cooked.
Bake for 15 min. Remove from the oven, remove the beans and let cool.
Meanwhile, prepare the lemon cream. Wash the lemons, zest 2 of them and squeeze them all to recover the juice.
In a saucepan, put the arrowroot, dissolve it in a little lemon juice. Then pour the remaining lemon juice. Add the cane sugar and heat over medium heat.
In a bowl, break the eggs and beat them into an omelette. Quickly add them to the lemon-sugar mixture and mix vigorously, increasing the heat under the pot, until you obtain a thick preparation.
Have a fire and let it cool, then spread the lemon c on the shortbread dough.

Prepare the meringue :
Preheat the bishop to 140 °C (th. 3-4).
Whisk the egg whites together and add the cane sugar small to peti while beating. Put this preparation in the piping bag with a fluted tip. Form small meringue mushrooms on the entire surface of the pie.
Bake for 10 min, until the meringue is golden.